Key Duties and Responsibilities: To directly support the rest of the Kitchen brigade in the daily operational work.
To take full responsibility of his section when his immediate supervisor is not there.
To work according to the menu specifications (pictures/and portions) by Executive Sous Chef.
To keep the working area at all times in Hygienic conditions according to the rules set by the hotel.
To communicate to his direct supervisor in all relevant & important matters.
To control food stock and food cost in his section.
To provide hands-on training to his direct staff
Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and quality set by the hotel.
Prepares the daily mise-en-place and food production in their related kitchen.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.
Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in setting up and supervising buffets and special functions.
Coordinates and participates with other sections of requirements, cleanliness, wastage, and cost control.
Personally, responsible for hygiene, safety, and correct use of equipment and utensils.
Checks expiry dates and proper storage of food items in the section.
Consult Executive chef on the daily requirements, functions, and last-minute events.
Checks daily timesheet is correctly filled at the section, prepares a weekly roster, and keeps overtime to a minimum.
Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
To be an example of personal hygiene and cleanliness on and off duty.
Job Type: Full-time
Application Question(s):
- Have you work before in a four or five star hotel property
Experience:
- Demi Chef De Partie: 3 years (Preferred)
License/Certification:
* Person-In-Charge certificate (Preferred)
